A traditional Mexican dish, Albondigas soup with a spicy kick.
Course Soup
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 3people
Calories 579kcal
Ingredients
1/2 poundground beef
1linkMexican chorizo
1/2tablespooncuminground
1/4teaspoonancho chiliground
2teaspoonsblack pepperground
1tablespoonMexican oreganoground
1teaspoonkosher salt
1sprigmintchopped
2tablespoonsWorcestershire sauce
1/4cupolive oil
4 tablespoons garlicminced
1cupyellow onion
5wholeRoma tomatoes
2tablespoonstomato paste
2cupsbeef stock
1cupqueso fresco
1/2cupcilantro
Instructions
Using a large bowl add ground beef, and one Mexican chorizo (ground).
Add ground cumin, ancho chili, two tsp. ground black pepper, one tbs. Mexican Oregano (dried) Kosher salt, chopped mint, and two tbs. Worcestershire sauce.
Using your well-washed hands fold all ingredients together until thoroughly incorporated.
Roll out twelve medium size meatballs and place them in large saute pan with two tbs. olive oil.
Turn stove on to medium low heat and sear for three minutes. Gently turn meatballs over and sear for another three minutes, and until sides are golden brown.
Remove from pan and place on sheet tray.
Preheat oven to 350 f. and cook all meatballs for five minutes.
Remove from oven and set aside.
In a medium sized pot add four tbs. olive oil and four tbs. minced garlic.
Saute for two minutes then add one cup minced yellow onions.
Saute for three minutes then add five rough chopped Roma tomatoes (with seeds).
Saute for three minutes then add three tbs. tomato paste.
Stir until tomato paste has incorporated then cover and set aside
Leave covered for four minutes.
Remove lid and add two cups beef stock, bring to a boil and turn off heat.
Ladle out desired amount of soup onto a bowl and add three to four meatballs per bowl.
Crumble queso fresco over each bowl and picked cilantro leaves to garnish.